Food Safety and Storage ABBY GERMAN

When the power goes out......

The refrigerator and freezer break down!

  • To prevent food from spoiling:
  • Transfer food to a working appliance
  • Carry frozen foods to new locations heavily wrapped in paper OR plastic.
  • Use a cooler to transport the food

If food CANNOT be transported, keep the doors closed to keep the cold temperatures in!

FROZEN FOODS

Freezer conditions:

  • Full freezer: food frozen for about two days
  • Half-full freezer: food good half as long (about a day)
  • Not full freezer: stack packages closely to keep them cold

Keep frozen meat, poultry, and seafood separate to avoid cross-contamination.

Freezer off longer than two days:

  • Nest foods in the freezer in bags of ice cubes
  • Use dry ice! (very carefully)
  • DO NOT touch the dry ice with bare hands
  • DO NOT breathe vapors in an enclosed area
  • Carbon Dioxide= poisonous in high concentrations
  • Blanket or layer newspaper on outside
  • Insulates to keep cold in
  • Delays thawing

When freezer is working again

  • Food is safe if ice crystals are still visible (decrease in quality)
  • Use crystallized foods ASAP
  • Thawed but still cold: refrigerate and use in recommended time
  • After it has been cooked, raw meat, poultry, and seafood can be refrozen
  • Strange odor = Trash!

Refrigerated Foods

  • Will last four-six hours with no power
  • Keep door closed
  • Just like the freezer, place a big bag of ice cubes in the refrigerator to keep food cold
  • Food that is still chilled can remain in the refrigerator when the power returns
  • Check foods for spoilage, especially:
  • Butter
  • Margarine
  • Fresh produce

When power is back on...

  • Clean food spills
  • Wipe surfaces dry

For odors:

  • Create a solution with 2 tablespoons of baking soda dissolved in 1 quart of warm water
  • Open box of baking soda will absorb odors

Safeguarding The Food Supply

From the farm to the marketplace

Safeguarding food is all about ensuring foods are properly handled from the farm to the marketplace!

  • This includes:
  • testing ingredients
  • testing new processing technologies
  • guarding against contamination

Food and Drug Administration

  • In charge of the overall safety of the food supply
  • All preservatives, dyes, or additives on the ingredient list of a food package must be approved by the FDA
  • The FDA determines:
  • how the additive can be used and in what quantity
  • How the ingredients are listed on the food label
  • "Generally Recognized as Safe" = GRAS! These foods have a long history of being safe
  • Foods on the GRAS list range from sugar to seaweed
  • No additive, even a GRAS item, is permanently approved!
  • FDA may require retesting or revoke approval
  • Scientific evidence may doubt safety!

Thank you for listening!!!!! I hope you learned a lot about food safety :)

Credits:

Created with images by Crystl - "power outage" • StuartWebster - "Pork Chops (RAW)"

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